Mix flour, salt, pepper, cayenne, cumin, and garlic powder in a large bowl. Press wings into flour mix and stir to coat. Transfer flour dredged wings to a sheet pan with a wire rack. Reserve flour mixture. Place in fridge for 30 minutes.
Heat fryer oil to 375°F.
Remove wings from refrigerator, dredge in flour mix once again, and return to wire rack. Refrigerate for 30 minutes. Remove wings from fridge.
Fry wings for 10-12 minutes, until a thermometer inserted at the thickest part of the wing reaches 165°F.
Heat jalapeno cheese sauce in a small saucepot over medium-low heat. Transfer hot sauce to a large bowl. Toss wings with jalapeno cheese sauce, stirring to coat. Transfer wings to a platter.
Garnish with fresh jalapeno slices.
1 cup flour, all-purpose
1 tsp. salt
1/2 tsp pepper
1/4 tsp. cayenne, powder
1 tsp. cumin, ground
1 tsp. garlic, powder
1 1/2 lbs. chicken, wings
1 1/4 cup Chef-Mate Que Bueno Jalapeno Cheese Sauce